Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pandan extract
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (40g) sweetened shredded coconut
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (15g) granulated sugar

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar together using a mixer on medium-high speed for 2-3 minutes until pale and fluffy.
  2. Add the egg, pandan extract, and vanilla extract, whisking vigorously until the batter is smooth and emulsified.
  3. Sift in the flour, baking powder, and salt. Stir on low speed or with a spatula just until the white streaks of flour disappear.
  4. Fold in the shredded coconut by hand, ensuring it is evenly distributed. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) until the dough is firm.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  7. Scoop portions of cold dough, roll them into balls, and coat them heavily in a mixture of powdered sugar and optional granulated sugar before placing on the baking sheet.
  8. Bake for approximately 12 minutes until the cookies are set and the crinkle pattern has formed.